Preheat a fan-forced oven to 190°C. On a MED heat, melt the butter with Apple Cake Spice, raw sugar and salt in an oven-proof fry pan. Once it is all combined, add the apples and pears and turn up to a HI heat.
Once the butter is bubbling up through the fruit, add a lid and turn down to LOW heat to draw out the juices from the fruit. After cooking for 10 minutes, take the lid off and continue to cook for a further 20 minutes with the lid off, turning the fruit occasionally until most of the liquid has evaporated. Set aside while you prepare the batter.
Shift the flour into a bowl and add the Vanilla Bean Sugar and salt. Add the whole eggs gradually, alternating adding the milk and cream until it is all whisked through. Beat in the two egg yolks. Pour the batter over the fruit into the fry pan and spoon over the brandy.
Bake in oven for 45 minutes, until the clafoutis is puffed up and slightly browned.
Serve warm with double cream or vanilla ice cream.
If you don’t have a large enough oven-proof fry pan, you can also bake the clafoutis in a greased, shallow ceramic baking dish.